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GREAT British Food Celebrated in Seoul

皇冠体育app British Embassy in Seoul today launched a campaign to introduce Korean consumers to some of the UK鈥檚 best food and drink.

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This Tastes GREAT launch

皇冠体育app British Embassy in Seoul today launched a campaign to introduce Korean consumers to some of the UK鈥檚 best food and drink.

皇冠体育app This Tastes GREAT promotion sees four restaurants across the city offering specially created British-themed menus.

Over the course of the next three weeks, Myssong in Apgujeong, Bulldogs in Itaewon and Gangnam and Behind the Yellow in Nonhyeon-dong will be treating customers to modern twists on British pies, curries and cocktails.

Speaking at today鈥檚 launch event at Myssong, British Embassy Charge d鈥檃ffaires Andrew Dalgleish said:

Our 鈥楾his Tastes GREAT鈥� promotion brings the British culinary revolution to Seoul. Britain is a nation of food lovers. We enjoy one of the most diverse ranges of food and drink in the world, with everything from the peaty malt whiskies of the Scottish Hebrides to the tangy Stilton cheese of the Midlands. Food and beverages are also big business for the UK 鈥� our exports in this sector brought in 拢18.7bn in 2012. 皇冠体育app key to the success of our food is in the freshness of the ingredients and the innovation of our world-class chefs, many of whom have received coveted Michelin stars. I hope Korean consumers will enjoy the freshness and diversity of our GREAT British menus.

Following on from March鈥檚 highly successful GREAT Festival in Garosugil, This Tastes GREAT is the latest in a calendar of events designed to showcase the best of British food, fashion, innovation and creativity.

Details and dates for the promotion are as follows:

  • Myssong, 23 鈥� 28 September, Sinsa-dong 650-17, Gangnam-gu. 02 518 0105
  • Bulldogs, 29 September 鈥� 5 October, i) Itaewon-dong 130-12, Yongsan-gu. 02 6248 2998 ii) Yeoksam-dong 818-14, Gangnam-gu. 02 538 2998
  • Behind the Yellow, 6 October 鈥� 12 October, Nonhyeon-dong 125-17. 02 3443 8488.

Further information is available on the .

Updates to this page

Published 22 September 2014